Chickpea, coconut and cabbage soup.

Brace your self for a couple of chickpea recipes over the next week. My mum brought a bag of dried chickpeas and decided to cook the all up on a bit of a whim, and with no space in the freezer they need to be used… It’s a good thing the humble chickpea is my favourite of all beans. Its versatile and hearty, great in soups as they really go wonderfully tender and absorb all the flavours of the brothy goodness. They even go good in sweat things, but more on that in another post…

Method:Saute the onion in the oil until translucent. Add the chilli, garlic and ginger and saute until fragrant, about 1 minute, chuck in the cinnamon and curry powder, cook for another minute. Add the tomato paste, tamari, star anise and stock, followed by the cabbage. Bring to the boil and cook for about 5 minutes, reduce to a simmer and stir in the coconut milk, chickpeas and lime juice. Cook for about 20-25 minutes, until the cabbage is tender. Serve in big bowls and enjoy.

This looks like something suitably delish to use some of my home cooked chickpeas in. Now I just have to head over to Vegan Richa’s blog and get me some “unusual” flatbread to go with it! Cheers for the share Alex, another wonderful recipe from an excellent vegan chef🙂